Go Back

Short Ribs Crock Pot Recipe

Short Ribs Crock Pot Recipe delivers fall-apart tender meat with minimal effort and maximum flavor using a slow cooker to transform tough cuts into silky, melt-in-your-mouth perfection while you go about your day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds beef short ribs bone-in, cut into 3-inch pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion sliced thick
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 1 cup red wine or additional broth
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • 2 carrots cut into 2-inch pieces
  • 1 pound baby potatoes halved
  • 2 tablespoons cornstarch optional, for thickening sauce

Equipment

  • 6-quart crock pot or slow cooker
  • Large skillet or Dutch oven
  • Paper towels
  • Sharp knife for trimming fat
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Instant-read meat thermometer (optional but helpful)

Method
 

  1. Pat your short ribs dry with paper towels, then trim any excess surface fat. Season both sides generously with kosher salt and black pepper, letting the seasoning sit on the meat for a few minutes so it adheres properly.
  2. Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding the pan, sear the ribs on all sides for about two minutes per side until deeply browned, creating flavor through the Maillard reaction.
  3. Add minced garlic to the hot skillet and stir for about 30 seconds until fragrant. Pour in the red wine and scrape up all the browned bits stuck to the bottom of the pan to deglaze and extract flavor.
  4. Place sliced onions in the bottom of your crock pot as a base. Arrange the seared short ribs on top, then pour the wine mixture from your skillet over everything.
  5. Stir the beef broth and tomato paste together in a bowl, then pour into the crock pot. Add balsamic vinegar, bay leaves, and fresh thyme sprigs, stirring gently to distribute the flavors evenly.
  6. Cover the crock pot and cook on low for eight hours, or on high for five hours. The low setting gives the most tender results by slowly breaking down connective tissue.
  7. About one hour before cooking ends, add the carrots and baby potatoes to the crock pot to prevent them from falling apart with overcooking.
  8. If you prefer a thicker sauce, mix two tablespoons of cornstarch with three tablespoons of cold water to form a slurry. Stir this into the crock pot during the last 15 minutes of cooking to thicken the sauce without becoming gloppy.
  9. Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper as needed, then ladle the ribs and vegetables into bowls with plenty of the silky sauce.

Notes

Don't skip the searing step as it creates depth of flavor that slow cooking alone cannot achieve, transforming good short ribs into unforgettable ones.